Chili Gravy Beef Enchiladas Recipe

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Servings: 1

Ingredients

Cost per recipe $1.41 view details
  • Cubed chuck roast Water
  • 1 pkt Lipton onion soup
  • 1 c. cooking broth
  • 1/2 c. Red Chile Gravy in Cookbook
  • 1/3 c. Monterey jack cheese grated
  • 1/3 c. Longhorn Cheddar cheese grated

Directions

  1. Boil cubed chuck roast in water flavored with the package of Lipton onion soup till tender (about 2 1/2 - 3 hrs). Make Red Chile Gravy while meat cooks. Chop meat, put in small pot with cooking broth and red chile gravy. Cook on medium-high heat till liquid is almost evaporated, shred meat with fork.
  2. Put some hot red chile gravy in the bottom of a baking dish. Dip tortillas one at a time in hot red chile gravy, put about 1/3 c. beef in middle of tortilla, sprinkle with sliced green onions and roll, place in pan. Cover enchiladas with red chile gravy, sprinkle with cheese. Bake at 350F for 25-30 min.
  3. NOTES : I'm not a big meat fan, but this is my favorite enchilada. - Jamie

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 329g
Calories 357  
Calories from Fat 236 66%
Total Fat 26.54g 33%
Saturated Fat 16.73g 67%
Trans Fat 0.0g  
Cholesterol 80mg 27%
Sodium 1860mg 78%
Potassium 257mg 7%
Total Carbs 5.8g 2%
Dietary Fiber 0.5g 2%
Sugars 0.77g 1%
Protein 23.47g 38%
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